Xinzi Kang is an author at Ningbo University specializing in glycobiology, food chemistry, and biomolecular engineering.
Publications per year
2020–2021
2
2
Glycosylation fish gelatin with gum Arabic: Functional and structural properties
Huizhu Zhao, Xinzi Kang, Xianglong Zhou et al. · LWT · 2020 · 80 citations
Food Chemistry, Biopolymer Gel, Glycosylation Fish Gelatin +5
Rows per page
1–2 of 2